Mise en Bouche

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Mise en bouche is a small dish served at the beginning of a meal to tempt your taste buds. Traditionally served as a gift from the chef, you too can tempt your family and friends with your favorite savory and sweet bites!

I was going through some stuff in the kitchen when I noticed these things in the box; a very sophisticated friend of mine gave it to me one Thanksgiving day in their home in Manhattan and oh boy I was so excited when I found out what it was. I definitely had to use this  for my food blog! But what dish could I make to put into these miniature porcelain dishes, glasses and comes with porcelain spoons?! Anyway they’re really cute, thanks Mylene.

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I will teach you how to make our proverbial cassava cake and an original creation of Raspberry Jello Compote. As you can see, these are the ingredients I am going to use for both. Let’s get creative!

 

Cassava Cake

 

INGREDIENTS:

2 packages 16 oz grated cassava ( found in frozen section of Chinese or Filipino supermarkets)

3/4 cup white sugar

1 8 oz Philadelphia cream cheese

1 cup grated coconut (optional)

1/2 cup evaporated milk

1/4 cup condensed milk and few sprinkles of shredded cheese for toppings

 

PROCEDURE:

1. Mix everything except the topping ingredients very well. Grease up or spray Pam on the baking dish / aluminum tray.

2. Bake at 375 degrees F for 60 minutes, some ovens can do this at 375 degrees for 45 minutes.

3. When the top is set and lightly brown around the edges, you’re done. If you prick a toothpick into the cake and it comes out clean, that’s another indication that the baking is done.

4. Set the oven for another 15- 25 minutes. Pour the condensed milk covering the whole top then sprinkle shredded cheese on top. Wait till 15 minutes of baking are done; once you see that the top has caramelized into a beautiful glistening brownish color then it is done and if not let it bake for another 10 minutes.

5. Take out the cake from the oven and let it cool down a bit. Use a cookie cutter to cut out small shapes that can fit on your porcelain dish.

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Raspberry Jello Compote

 

INGREDIENTS:

2 cups of frozen berries (I used Sunrise Growers Organic Blend)

6 Tbsp. filtered water

6 Tbsp. Knox unflavored gelatine

2 Tbsp. raw honey

few spoons of lemon curd

half red or blood orange for garnis

6 Tbsp. Knox unflavored gelatin, 6 Tbsp. filtered water, 3 Tbsp. milk  and 3 Tbsp. iced cold milk

PROCEDURE:

1. Place the frozen berries in a wide pan, add 6 tablespoons filtered water and 2 tablespoons raw honey, stir to combine ,turn on the stove to low fire and let it simmer, while simmering turn the heat to low and mash the berries with the potato masher.

2. Put the fine mesh strainer on top of another pot and let the juice pass through the strainer without mashing it as you need the left-over berries on top of the glasses. Gather them carefully and put in a glass container in the fridge.

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3. In the new pot with the strained juice, add 6 tablespoons of Knox unflavored gelatin, stir with a whisker and turn on the stove to low heat until all of the gelatin is melted and mixed well with the berries.

4. Pour the gelatinous berry mixture into each glass very carefully. Fill up only 1/3 of the glass. Set and mold inside the fridge. Make sure your glasses are wiped very clean so that your layering will look nice and uniform. Remove any berry smudges from the glasses.

5. Have another 6 tablespoons of filtered water on medium heat and whisk 6 tablespoons of Knox unflavored gelatin and dissolve and mix very well. Add 3 tablespoons of milk and mix well and turn off the stove. Add 3 more tablespoons of ice cold milk to reduce the boiling temperature. Once the temperature of the mixture becomes lukewarm, pour the milk gelatin into each glass, leaving space up to the rim of each glass for garnishing later.

6. Refrigerate to set and mold again. Once firm, decorate the leftover berries from the fridge and put on top of each glass and slice the half orange into 4 small slices that will fit on each side of the miniature glass.

7. If you have some gelatin mixture remaining, put it in another glass and create another dessert in there with whatever is left from your ingredients. Make sure that the gelatin is set and firm before you add any toppings; my lemon curd sank into the mixture when the gelatin wasn’t completely ready.

Here they are folks: Mise en Bouche!

Peaches, Masarap!!!

 

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5 thoughts on “Mise en Bouche

  1. Thx Imyriad, my dear Constance @ LiveEatCreate, thestaticfoodbin, Trina and Tina, Donna Chlimon, cookingwithoutlimits, lifelessonswith and Andrea Giang of cooking with a wallflower for liking my Mise en Bouche.

    Like

    1. Ms.Phu is retiring on the 2nd of Dec, we are all waiting for Carina from Florida and I need to start a collage for Ms.Phu. I also promised Ms.Andre that I will make one when she also decide to retire.I have 3 boards already.

      Like

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